Leek and Brie Tartlets and Vidal Estate Chardonnay

Leek and Brie Tartlets and Vidal Estate Chardonnay

Please leave a comment

God, I love leeks. And baked brie. That tart looks scrumptious.

Danielle — Sunday 21st May 2006 9:54 am

Hmmm Bron, this sounds so delicious and your picture makes it even better! Beautifully comforting. Love everything about it!

Bea at La Tartine Gourmande — Sunday 21st May 2006 12:37 pm

I want some!

Ivonne — Sunday 21st May 2006 2:28 pm

Hi Bron,

This recipe looks delicious... I'm salivating!! The photographs are beautiful too. What type of camera do you use?

Bruno

Bruno — Monday 22nd May 2006 3:27 am

Hello, Following food blog links is like turning a corner on a French canal! You think it can't get better, and it does. Your pictures and ideas are fabulous! So glad I found your blog! Thanks.

Tanna — Monday 22nd May 2006 4:33 am

Wow! These look absolutely fab! I want some too!

Catherine — Monday 22nd May 2006 5:28 am

I love any type of leek & cheese tart - these look divine

Ange — Monday 22nd May 2006 1:49 pm

Bron, this entire meal sounds great. I just love leeks and Brie and wines from New Zealand are truly delicious. Beautiful pictures!

Dianka — Tuesday 23rd May 2006 8:21 am

Thank you Danielle, Bea, I love getting your comments!

Hehe Ivonne, come on over then, you too Catherine!

Hi Bruno, welcome.. we use a Pentax SLR with various lenses.

Hi Tanna, thank you so much, I'd love to experience French canals, haven't as yet unfortunately.

Merci Ange and Dianka!

bron — Tuesday 23rd May 2006 3:07 pm

my god. you are in my favorites now. this looks amazing. Your photography is absolutely wonderful. Love everything!

Gabriella True — Tuesday 23rd May 2006 7:35 pm

[...] The tart dough I used here was actually developed by my friend Scott Lefton, who showed me the recipe and encouraged me to go forth and play with it. First, I used it with brie and sauteed leeks for a variant of Bron’s leek and brie tartlets. The flavors combined so well, a slow rolling flow of green and gold across the tongue, leeks and brie and dill and suddenly oh, yes, there’s that saffron, too, pulling it all together. [...]

Habeas Brulee » Blog Archive » Garlic Scape Tartlets — Wednesday 7th June 2006 10:18 am

[...] Leek and Brie Tartlets [...]

This Time Last Year - Leek and Brie Tartlets — Monday 21st May 2007 9:54 pm

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